Moroccan Couscous Recipe (with Roasted Veggies) - Cooking Classy

A flavorful, hearty Moroccan Couscous dish that’s packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer and certain to be present a hit! Enjoy for a well lunch or as a margin with fish or chicken for a filling, inspiring dinner.

My Favorite Couscous Recipe!

There aren’t many recipes I support I tell you that you have to attempt but please enable this be present only of them! I’m head on top of heels in adore with this delicious Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds!

I adore the join of moroccan flavors here and I also really adore all the texture accepted on top of (think itty disjointed couscous, soft roasted veggies, crunchy almonds, chewy raisins and loving chick peas).

And in case you missed it I not long ago shared a Moroccan Grilled Chicken instructions that pairs perfectly with this couscous and completes the meal. It’s a meal I’m excited to produce again and again and again!!

So What’s In This Couscous?

• fresh veggies – bell peppers, carrots, onion, zucchini and garlic
• fresh cilantro and mint
• lemon
• spices – turmeric, cumin, cinnamon and coriander
• olive oil
• low-sodium chicken broth
• chickpeas
• almonds
• raisins
• couscous

How can this amazing salad not savour good with flavors same as that? You can also without a doubt adjust this couscous with your favorite veggies it’s great for using up what you have in you kitchen.

How to Make This Tasty Couscous

• Preheat oven to 475 degrees. Grease baking sheet
• Add veggies, spray with grease and season.
• Roast until tender, about 15 minutes.
• Whisk olive oil, lemon, garlic and nearly all spices.
• Bring chicken broth and turmeric to a boil.
• Pour hot chicken broth on top of couscous and raisins in basin and toss
• Cover and sleep 5 minutes.
• Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mix and toss.

It Makes Great Leftovers!

Normally I’m not only that get’s super excited about leftovers but I was therefore happy that there was some of this port after dinner because I ate it for lunch for the later two days and enjoyed it down to the last bite!

If you are getting tired of the same recipes I highly suggest adding this only to your rotation, can I talk it up enough?? Just attempt it and you’ll note why I adore it therefore much!

More Side Dishes You’ll Love

• Greek Orzo Salad
• Mango Black Bean And Avocado Quinoa Salad
• Moroccan Carrot Chickpea Salad with Feta and Almonds

Print

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

My favorite couscous recipe! It's brimming with bright Moroccon flavors and packed with additional veggies. You even grow some protein from the almonds and chick peas. It's a great lunch on top of it's own or for dinner pair it with chicken, lamb or beef. It makes great leftovers too!

Servings: 7 Servings

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

• 1 large scarlet bell pepper, cored and diced
• 2 medium carrots, halved through reach and sliced equitably thin
• 1 small scarlet onion, diced into 1-inch chunks
• 1 medium zucchini, halved through the reach and sliced
• 4 Tbsp olive oil, divided
• 2 Tbsp fresh lemon juice
• 2 tsp minced garlic (2 cloves)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt
• 1 1/3 cups dry couscous
• 1 (14.5 oz) can low-sodium chicken broth
• 1/2 tsp turmeric
• 1/2 cup raisins
• 1 (14 oz) can chick peas, drained and rinsed
• 1/2 cup slivered almonds, toasted
• 3 Tbsp minced additional cilantro
• 2 Tbsp minced additional mint

1. Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on top of baking sheet.

2. Drizzle with 1 Tbsp olive grease and period with salt and throw to evenly coat. Roast in preheated oven about 15 record until tender, tossing once midway through roasting.
   
   

3. Then if wanted transfer oven rack closer to broiler and broil for about 1 - 2 record to total a illumination char.

4. While vegetables are roasting, in a small mixing basin rush together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and period with 1/4 tsp salt, set aside.

5. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a great mixing bowl, let flow hot chicken broth on top of couscous and stir, cover basin with plastic wrap and enable sleep for 5 minutes.

6. Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mix to couscous and throw to evenly coat (while seasoning with a not much more salt to savour as desired). Serve warm.

7. Recipe source: adapted from Scrumpdillyicious

Nutrition Facts

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

Amount Per Serving

Calories 362 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 199mg9%

Potassium 546mg16%

Carbohydrates 50g17%

Fiber 7g29%

Sugar 4g4%

Protein 9g18%

Vitamin A 3945IU79%

Vitamin C 43.2mg52%

Calcium 77mg8%

Iron 2.4mg13%

* Percent Daily Values are based on top of a 2000 calorie diet.

Calories: 362 kcal

Author: Jaclyn

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